BREKKIE PARFAITS

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These are so easy to make the night before, ready for breakfast or a healthy meal during the day. I love the layers of flavours and textures, as well as the coldness of the coconut milk.

Please play with different fruits, nuts and spices (hint: cinnamon is a great way to up the sweetness without adding sugar, while diced dates and ginger make a great combo). Be creative!

CREDIT WHERE CREDIT IS DUE
I shamelessly back-engineered these after tasting the yummy, gooey goodness of ones made by my friend and staffer, Jenn Collyer. I’m happy to give her the credit. By the way, she is a blast to work with, has embraced the grain-free lifestyle with creative gusto and you should see what she can make out of pallets!

INGREDIENTS
1 small-medium mason jar with lid
1/4 C Almond meal
1/4 C Chia seed
1 Tbs Pepitas (pumpkin seeds)
1 Tbs Cocoa nibs
1 Tbs Maple syrup
1/4 C Raisin and Goji berry mix
Pinch Sea salt
1/4 C Coconut chips
130+ ml Coconut milk (1/2 small can)
1/4 C Blueberries, fresh or frozen

PREPARATION
ADD the ingredients to the mason jar, gently layering in the order I’ve listed.
ENSURE that the coconut milk covers the entire mixture with a little bit extra.
SUGGESTION – Give the whole mix a few pokes with the handle of a spoon to ensure the milk gets down to the almond meal layer.
REFRIGERATE the parfait at least 3 hours, best if overnight.

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